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–+ servings

Turkish mint and kefir rice soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
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Ingredients

Soup

  • 80 g white rice Use broken white rice or regular white rice.
  • 800 ml plain water
  • 200 ml meat stock Chicken stock also works.
  • 400 ml plain milk kefir Use plain, unsweetened kefir.
  • 1 tsp salt Add to taste; use less if the stock is already salty.
  • 1 pinch ground black pepper

Mint butter

  • 2 tbsp butter
  • 1 tbsp dried mint Look for culinary dried mint in spice shops.

You will need

  • Saucepan with a lid
  • Small frying pan
  • Immersion blender
  • Fine-mesh sieve
  • Measuring jug and measuring spoons

Instructions

  • Rinse the rice and drain in a fine-mesh sieve.
  • Place the rice, water, stock, black pepper and salt to taste in the saucepan. Bring to a boil, then cover and simmer over low heat for about 15–20 minutes, until the rice is completely soft.
  • While the rice cooks, melt the butter in a small frying pan over low heat.
  • Stir the dried mint into the butter over low heat for about 30 seconds, until fragrant, then take the pan off the heat.
  • Take the saucepan off the heat. Use an immersion blender to blend the rice and broth until smooth.
  • With the saucepan still off the heat, slowly pour in the kefir while blending until evenly mixed.
  • Stir in the mint butter and serve the soup warm.

Storage and safety

Divide leftover soup into small containers, cool quickly and refrigerate within 1 hour. Eat within 24 hours. Reheat only once, gently and stirring often, until steaming hot all the way through; boiling can make the kefir separate.